Buttermilk skillet double cornbread

Yield: 8 Servings

Measure Ingredient
1 Egg
Date: Wed, 23 Oct 1996 17:27:35

1¼ c All-Purpose Flour

¾ c Yellow Cornmeal

2 TB Granulated Sugar

1 TB Baking Powder

1 c Milk

¼ c Corn Oil

1 cn Whole Kernel Corn * --

: drained

* 15 ¼ ounces

Preheat oven to 400 0 F. Coat a 9 or 10-inch cast iron skillet or heavy 9-inch square baking pan with nonstick vegetable spray. Place in oven for 5 minutes to preheat.

In a mixing bowl, use a whisk to combine flour, cornmeal, sugar, baking powder, and ½ teaspoon each salt and freshly ground pepper.

In another bowl, whisk together milk, oil and egg. Add liquid to dry ingredients, along with corn. Stir until all ingre dients are moistened and combined. Spoon into prepared and preheated skillet or pan. Bake until cornbread is firm, golden and pulls away from the sides -- 20 or 25 minutes. Let cool slightly, then cut into wedges or squares to serve warm or at room temp erature.

Makes 8 servings

Recipe By : Ketchum Kitchen ~0700 (

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